DOCSLIB.ORG

Ministerial Ordinance on Milk and Milk Products Concerning

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ministerial Ordinance on Milk and Milk Products Concerning Ministerial Ordinance on Milk and Milk products Concerning Compositional Standards, etc. (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951) Contents Ministerial Ordinance on Milk and Milk products Concerning Compositional Standards, etc.......................1 Article 1...........................................................................................................................................................1 1. With regard to milk and milk products as well as foods using these as principal ingredients (hereafter, “milk, etc.”), Paragraphs listed below should follow this ordinance: .........................................................1 Article 2...........................................................................................................................................................2 1. In this Ministerial Ordinance, “milk” means raw milk, cow’s milk, special milk, raw goat’s milk, pasteurized goat’s milk, raw sheep’s milk, composition modified milk, low fat milk, skimmed milk, and processed milk.............................................................................................................................................2 Article 3...........................................................................................................................................................5 1. In case of being specified by the Ministry of Health, Labour and Welfare Ordinance designated in Paragraph 1, Article 9, of the Law: .............................................................................................................5 Article 4...........................................................................................................................................................5 1. Approval of Paragraph 1, Article 13 of the Law concerning milk, etc. shall be applied for by submitting an application form describing the items listed below to the Minister of Health, Labour and Welfare. .......................................................................................................................................................5 Article 5...........................................................................................................................................................6 1. The application for the approval of change of Paragraph 4, Article 13 of the Law concerning milk, etc. shall be conducted by submitting an application form describing the items listed in each of the following Nos. to the Minister of Health, Labour and Welfare. ..................................................................................6 (1) Item No. (1) to (4) of Paragraph 1 of the preceding article ...............................................................6 (2) Numbers and dates of the obtained approval.....................................................................................6 Article 6...........................................................................................................................................................6 1. The application for renewal of Paragraph 1, Article 14 of the Law concerning milk, etc. shall be applied for by submitting the application form describing the items listed in each of the following sections of Paragraph 1 of the preceding article to Minister of Health, Labour and Welfare......................6 Article 7...........................................................................................................................................................7 1 1. Milk, etc. shall be the foods to be labeled according to the provisions of Article 19 of the Law. Provided, however, that this does not apply to exports. ..............................................................................7 Attached Table...............................................................................................................................................12 [1] In case of being specified by the Ministry of Health, Labour and Welfare Ordinance designated in Paragraph 1, Article 9, of the Law.................................................................................................................12 [2] Compositional Standards and Standards of Manufacturing, Cooking, and Storing Condition of Milk, etc. .......................................................................................................................................................................13 (1) Compositional Standards and Standards of Manufacturing and Storing Condition of Milk, etc. in General ......................................................................................................................................................13 (2) Compositional Standards and Standards of Manufacturing and Storing Condition of Cow’s Milk, Special Milk, Pasteurized Goat’s Milk, Composition Modified milk, Low Fat Milk, Skimmed Milk and Processed Milk ..........................................................................................................................................14 (3) Compositional Standards and Standards of Manufacturing Process and Storing Condition of Milk Products.....................................................................................................................................................17 (4) Compositional Standards and Standards of Manufacturing and Storing Condition of Food Using Milk, etc. as Principal Ingredients.......................................................................................................................24 (5) Other Standards or Specifications Related to Compositions and Manufacturing or Storing Condition of Milk, etc................................................................................................................................................25 (6) Standards of Cooking Methods of Fermented Milk Drink Cooked by Cup-Sales Type Vending Machines ...................................................................................................................................................29 (7) Testing Methods of Compositional Standards of Milk, etc..................................................................29 1) Milk and milk products.....................................................................................................................29 2) Ice cream products ............................................................................................................................39 3) Fermented milk and fermented milk drink........................................................................................42 4) Butter and butter oil ..........................................................................................................................45 5) Processed cheese and concentrated whey .........................................................................................46 [3] The Standard of General Hygiene-Controlled Manufacturing or Processing of Milk, etc. and the Hygiene Control Method...............................................................................................................................48 (1) For general hygiene-controlled manufacturing processes of products, the documents listed below shall be prepared........................................................................................................................................48 (2) Documents describing the items listed below for general hygiene-controlled manufacturing processes of products shall be prepared.....................................................................................................................48 (3) In case when, as a result of the confirmation stated in (2) 2., it is recognized that the measures for (2) 2. have not been implemented appropriately, documents shall be prepared which describe the methods for the improvement measures to be implemented....................................................................................51 (4) For methods associated with general hygiene-controlled manufacturing processes of products, 2 documents describing the methods involved in hygiene control of the facility and equipments, hygiene education for employees and other necessary items shall be prepared. ....................................................51 (5) For general hygiene-controlled manufacturing processes of products, documents describing the testing methods for the products etc. and those for testing the proper prevention of the occurrence of food hygiene hazards shall be prepared.............................................................................................................51 (6) For the items listed below, documents describing their recording methods, and methods and term of preservation of said records shall be prepared. .........................................................................................51 (7) For general hygiene-controlled manufacturing processes of products, those who shall conduct the businesses listed below (excluding those specified in (8)) by themselves or a person who provides direction for conducting them to persons, previously specified according to the contents of the businesses, shall be nominated.....................................................................................................................................51 (8) On the tests in (5), those who shall conduct the businesses listed below by themselves or a person who provides direction for conducting them to persons, previously specified
Load more

Recommended publications
  • Food Fortification
    FOOD FORTIFICATION Fortifying foods Normal food can be fortified with: . Dried milk powder . Evaporated milk . Cream . Butter . Cheese . Jam . Sugar . Dried milk powder Weight Calories (kcals) Protein (g) 15g/ 1tablespoon 50 5.5 The easiest way of adding dried milk powder to milk is to mix up 2 - 4 tablespoons of dried milk powder to 1 pint of whole milk. Patients can start using 2 tablespoons and increase to 4 after a few days. Dried milk powders (own label, Marvel etc.) is recommended rather than ones with added vegetable fats. Weight Calories (kcals) Protein (g) I pt semi-skimmed milk 300 19.4 1 pt whole milk 396 19.2 1 pt whole milk + 4 570 37.2 tablespoons dried milk powder How to make fortified milk: Mix the dried milk powder with a little milk to form a paste and gradually whisk in the rest of the milk using a fork or a small whisk or in a liquidiser. This milk can then be used to make coffee, other milk based drinks, porridge and milk puddings etc. If 1 pint is used per day, then this goes a long way towards calorie requirements. It is not recommended that it is used in tea. Weight Calories (kcals) Protein (g) Porridge made with water 49 1.5 Porridge made with whole 116 4.8 milk Porridge made with 144 6.2 fortified milk Weight Calories (kcals) 200ml supplement e.g. Ensure/ Fresubin 300 Energy 260ml milkshake (fortified milk, 1 scoop ice- 300 cream & milkshake syrup) . Evaporated milk Evaporated milk can be poured over fresh, tinned and stewed fruit or added to other puddings.
    [Show full text]
  • Download Canadian Dairy Goat Industry Profile (PDF)
    Last updated: February 2006 Table of Contents: 1.0 THE INTERNATIONAL DAIRY GOAT MARKET ................................................... 1 2.0 GOATS IN CANADA................................................................................................ 2 3.0 THE CANADIAN DAIRY GOAT INDUSTRY............................................................ 4 3.1 OVERVIEW..................................................................................................... 4 3.2 CANADIAN TRADE ......................................................................................... 5 4.0 PROVINCIAL SCENE............................................................................................... 6 4.1 ONTARIO......................................................................................................... 6 4.2 QUEBEC.......................................................................................................... 7 4.3 WESTERN CANADA ....................................................................................... 9 4.3.1 BRITISH COLUMBIA .............................................................................. 9 4.3.2 ALBERTA................................................................................................ 9 4.3.3 SASKATCHEWAN................................................................................ 10 4.3.4 MANITOBA ........................................................................................... 10 4.4 ATLANTIC PROVINCES .............................................................................
    [Show full text]
  • Journal of Milk Technology
    '-/· .> Ί ' JOURNAL OF MILK TECHNOLOGY Volu 14 Number 2 MARCH-APRIL, 1941 Official Publication of International Association of Milk Sanitarians (Association Organized 1911) Alto designated publication of California Association of Dairy and Milk Inspectors Central States Milk Sanitarians Chicago Dairy Technology Society Connecticut Association of Dairy and Milk Inspectors Indianapolis Dairy Technology Club Massachusetts Milk Inspectors’ Association Metropolitan Dairy Technology Society Michigan Association of Dairy and Milk Inspectors Missouri Association of Milk Sanitarians New York State Association of Dairy and Milk Inspectors Pacific Northwest Association of Dairy and Milk Inspectors Pennsylvania Association of Dairy Sanitarians Philadelphia Dairy Technology Society Texas Association of Milk Sanitarians West Virginia Association of Milk Sanitarians II A dvertisements PERHAPS as a boy you took many a drink from it without a thought about how insanitary it might be. N ot so today. The patient work of sanitation and pub­ YOUR DAIRY CUSTOMERS can actually lic health officers has taught you to say see the safe protection of the Welded “nix” to the public drinking cup. And Wire Hood —and seeing is believing. their science, too, has solved many They recognize that you are safeguard­ problems of dairy sanitation—including ing their health when they see how you how to protect the pouring lip of your protect that pouring lip from contami­ sterilized milk and cream bottles. nation. Vet, even though the Hood is locked on with welded wire, it comes off HEALTH OFFICERS themselves say that quickly, without effort. they prefer the complete protection of the Welded Wire Hood Seal. It covers FREE INFORMATION-W rite for details the entire pouring lip and top against on Hood Capping and our interesting insanitary dust and filth.
    [Show full text]
  • Probiotic Viability, Viscosity, Hardness Properties and Sensorial Quality of Synbiotic Ice Creams Produced from Goat's Milk
    a ISSN 0101-2061 (Print) Food Science and Technology ISSN 1678-457X (Online) DOI: https://doi.org/10.1590/fst.39419 Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk Merve ACU1 , Ozer KINIK2 , Oktay YERLIKAYA2* Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bifidobacterium bifidum, Lactobacillus paracasei and Bifidobacterium longum combined culture. Frozen raspberry fruits, commercial raspberry and blackberry fruit purees were used as taste flavor enhancers in synbiotic ice cream. Four different ice cream types were produced including control sample. Probiotic bacteria viability, apparent viscosity, hardness and sensory properties were examined during the 120-day- storage. It was determined that frozen fruit and fruit purees addition and using prebiotics significantly affected the Lactobacillus paracasei and Bifidobacterium spp. viability and color, appearance, flavor, taste and overall sensory scores of the synbiotic goat’s milk ice creams (P < 0.05). Synbiotic ice cream samples maintained their probiotic properties during storage and were generally well appreciated in terms of sensory properties. Keywords: goat’s milk; ice cream; prebiotics; probiotic viability; synbiotics. Practical Application: In this study, ice cream production with functional properties has been developed by using goat’s milk. Within the scope of the study, probiotic cultures that were used less in probiotic products were tried and ice creams were enriched with fruit and fruit purees.
    [Show full text]
  • New Frozen Frontiers
    New Frozen Frontiers: by Karen Plourde, Weavers Way Communications Staff T ONE TIME, “VARIETY” IN A STORE’S ICE-CREAM With less Afreezer referred only to the number of flavors in there. space than Everything was made from cow’s milk. Everything except many, and a From Cows, Coconuts sherbet and ice milk contained a similar amount of fat. The need to fill and Others arrival of frozen yogurt in the 1980s changed the mix, but more niches, only a little. Co-op grocery staffers have their gloved hands full trying to Fast-forward to the present, in which most grocery respond to shoppers’ frozen-treat requests and requirements. stores, including Weavers Way, have to juggle space for tra- Here's the scoop on this summer's scoopables. (Bars, ditional ice cream with dairy-free options. And sorbet. And sandwiches and pops would take up a whole other story — gelato. And frozen yogurt (still). And, of late, low-sugar, but don't hesitate to try them on your own.) low-calorie and high-protein choices. Is it any wonder why stores keep adding freezers? TRADITIONAL & THEN SOME Both stores carry So Delicious and Coconut Bliss coconut milk ice creams. Mass-market ice cream is represent- The latter, also from Eugene, comes in ed at the Co-op by Breyer’s (vanilla an assortment of flavors. So Delicious only, in both stores) and Ben & Jerry’s choices are limited to chocolate and va- in Chestnut Hill. Then there’s Bassett’s, nilla. In addition, Chestnut Hill stocks born in Salem, NJ, and a mainstay of Almond Dream almond milk frozen the Reading Terminal Market.
    [Show full text]
  • Transmembrane Pressure and Recovery of Serum Proteins During Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions
    foods Article Transmembrane Pressure and Recovery of Serum Proteins during Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions Manon Granger-Delacroix 1,2 , Nadine Leconte 1, Fabienne Garnier-Lambrouin 1, Françoise Le Goff 2, Marieke Van Audenhaege 2 and Geneviève Gésan-Guiziou 1,* 1 INRAE, Agrocampus Ouest, STLO, F-35042 Rennes, France; [email protected] (M.G.-D.); [email protected] (N.L.); [email protected] (F.G.-L.) 2 Sodiaal International, Department of Research & Innovation, 75014 Paris, France; francoise.legoff@sodiaal.fr (F.L.G.); [email protected] (M.V.A.) * Correspondence: [email protected] Received: 3 March 2020; Accepted: 18 March 2020; Published: 27 March 2020 Abstract: Milk pre-processing steps-storage at 4 ◦C (with durations of 48, 72 or 96 h) and methods for microbiological stabilization of milk (1.4 µm microfiltration, thermization, thermization + bactofugation, pasteurization) are performed industrially before 0.1 µm-microfiltration (MF) of skimmed milk to ensure the microbiological quality of final fractions. The objective of this study was to better understand the influence of these pre-processing steps and their cumulative effects on MF performances (i.e., transmembrane pressure, and transmission and recovery of serum proteins (SP) in the permeate). Results showed that heat treatment of skimmed milk decreased ceramic MF performances, especially after a long 4 ◦C storage duration (96 h) of raw milk: when milk was heat treated by pasteurization after 96 h of storage at 4 ◦C, the transmembrane pressure increased by 25% over a MF run of 330 min with a permeation flux of 75 L h 1 m 2 and a volume reduction ratio of 3.0.
    [Show full text]
  • Subchapter 09K - Sampling and Testing of Milk and Cream: Frozen Desserts
    SUBCHAPTER 09K - SAMPLING AND TESTING OF MILK AND CREAM: FROZEN DESSERTS SECTION .0100 - SAMPLING AND TESTING OF MILK AND CREAM 02 NCAC 09K .0101 DEFINITIONS (a) "Automated Method" means the test for determining the percent of butterfat in raw, un-homogenized milk using an automated method set forth in either the Official Methods of Analysis of the AOAC, incorporated by reference in 02 NCAC 09B .0116(a), or the Standard Methods for the Examination of Dairy Products, incorporated by reference in 02 NCAC 09B .0116(j). (b) "Tester" means a person conducting the Babcock test, Automated Method, or other methods approved by the Commissioner for testing butterfat, whether such test is to be used as a basis for payment or for the purpose of an official dairy inspection. (c) "Bulk milk hauler/sampler" means any person who meets the definition of a bulk milk hauler/sampler in the PMO. (d) "Producer Payment Period" means the interval between payments made to a producer by a buyer for milk or other dairy product. (e) "Officially designated laboratory" means a commercial laboratory authorized to do official work by the Regulatory Agency, or a milk industry laboratory officially designated by the Regulatory Agency for the examination of producer samples of Grade "A" raw milk for pasteurization, ultra-pasteurization, aseptic processing and packaging, or retort processed after packaging and commingled milk tank truck samples of raw milk for drug residues and bacterial limits. History Note: Authority G.S. 106-139; 106-267; 106-267.2; Eff. February 1, 1982; Amended Eff. January 1, 1985; December 31, 1983; Readopted Eff.
    [Show full text]
  • Commodity Master List
    Commodity Master List 005 ABRASIVES 010 ACOUSTICAL TILE, INSULATING MATERIALS, AND SUPPLIES 015 ADDRESSING, COPYING, MIMEOGRAPH, AND SPIRIT DUPLICATING MACHINE SUPPLIES: CHEMICALS, INKS, PAPER, ETC. 019 AGRICULTURAL CROPS AND GRAINS INCLUDING FRUITS, MELONS, NUTS, AND VEGETABLES 020 AGRICULTURAL EQUIPMENT, IMPLEMENTS, AND ACCESSORIES (SEE CLASS 022 FOR PARTS) 022 AGRICULTURAL IMPLEMENT AND ACCESSORY PARTS 025 AIR COMPRESSORS AND ACCESSORIES 031 AIR CONDITIONING, HEATING, AND VENTILATING: EQUIPMENT, PARTS AND ACCESSORIES (SEE RELATED ITEMS IN CLASS 740) 035 AIRCRAFT AND AIRPORT, EQUIPMENT, PARTS, AND SUPPLIES 037 AMUSEMENT, DECORATIONS, ENTERTAINMENT, TOYS, ETC. 040 ANIMALS, BIRDS, MARINE LIFE, AND POULTRY, INCLUDING ACCESSORY ITEMS (LIVE) 045 APPLIANCES AND EQUIPMENT, HOUSEHOLD TYPE 050 ART EQUIPMENT AND SUPPLIES 052 ART OBJECTS 055 AUTOMOTIVE ACCESSORIES FOR AUTOMOBILES, BUSES, TRUCKS, ETC. 060 AUTOMOTIVE MAINTENANCE ITEMS AND REPAIR/REPLACEMENT PARTS 065 AUTOMOTIVE BODIES, ACCESSORIES, AND PARTS 070 AUTOMOTIVE VEHICLES AND RELATED TRANSPORTATION EQUIPMENT 075 AUTOMOTIVE SHOP EQUIPMENT AND SUPPLIES 080 BADGES, EMBLEMS, NAME TAGS AND PLATES, JEWELRY, ETC. 085 BAGS, BAGGING, TIES, AND EROSION CONTROL EQUIPMENT 090 BAKERY EQUIPMENT, COMMERCIAL 095 BARBER AND BEAUTY SHOP EQUIPMENT AND SUPPLIES 100 BARRELS, DRUMS, KEGS, AND CONTAINERS 105 BEARINGS (EXCEPT WHEEL BEARINGS AND SEALS -SEE CLASS 060) 110 BELTS AND BELTING: AUTOMOTIVE AND INDUSTRIAL 115 BIOCHEMICALS, RESEARCH 120 BOATS, MOTORS, AND MARINE AND WILDLIFE SUPPLIES 125 BOOKBINDING SUPPLIES
    [Show full text]
  • Infant Formula Containing Full Cream Milk Fats: Latest Innovations
    PAEDIATRIC SUPPLEMENT INFANT FORMULA CONTAINING FULL CREAM MILK FATS: LATEST INNOVATIONS Dr Emma Derbyshire The benefits of breastfeeding are well established, with exclusive Independent breastfeeding recommended for up to six months of age. Presently, in Great Consultant Britain, less than 17% of women comply with these guidelines and manage to breastfeed ‘exclusively’ for the full six months. Emma heads Nutritional Insight Ltd, an independent In circumstances where breastfeeding to breastfeed. There is evidence that consultancy to industry, may not be possible, solely adequate, long labours, maternal exhaustion and government, or suitable, closely matched alternatives stress due to traumatic deliveries can publishers and PR 3 agencies. She is are needed. This article aims to discuss all lead to delayed lactogenesis. Other an avid writer for the nutritional profile of infant formula work has shown that women delivering scientific journals and media. Her that uses full-cream milk fats (whole by emergency C-section have a higher specialist areas cows’ milk) and explains how these proportion of breastfeeding difficulties are public health products are evolving and integrating (41%) compared to those delivering nutrition, maternal 4 and child nutrition the latest science. vaginally (29%). Medical conditions, and functional foods. It is widely acknowledged that such as tongue tie (ankyloglossia), can www.nutritional- insight.co.uk breastfeeding is best, having many also affect an infant’s ability to latch 5 @DrDerbyshire short and long-term benefits for both on, leading to breastfeeding problems. mother and child.1 The World Health A summary of studies investigating Organisation (WHO) advises that obstacles to breastfeeding is shown in For full article ‘exclusive breastfeeding is recommended Table 1.
    [Show full text]
  • Ultimate Recipe Book
    the ULTIMATE RECIPE BOOK 1 the ULTIMATE STARBUCKS COFFEE RECIPE BOOK Note: Starbucks Coffee is a registered trademark. Table of Contents Beverage Recipes ------------------------------------------------ p 3 Pastry and Coffee Desserts ------------------------------------ p 14 Sauces -------------------------------------------------------------- p 30 2 the ULTIMATE STARBUCKS COFFEE RECIPE BOOK Note: Starbucks Coffee is a registered trademark. Beverage Recipes STARBUCKS FRAPPUCCINO 1/2 cup fresh espresso 2 1/2 cups low fat milk (2 percent) 1/4 cup granulated sugar 1 tablespoon dry pectin Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. Makes 24 ounces. To make the "Mocha" variety: Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining. To make espresso with a drip coffee maker and standard grind of coffee: Use 1/3 cup ground coffee and 1 cup of water. Brew once then run coffee through machine again, same grounds. Makes about 1/2 cup fresh espresso to use in the above recipe. STARBUCK'S CHAI TEA 3 cups water 3 cups milk (I use skim) 6-8 black or decaf black tea bags 1/2 cup honey 1 tsp ground cinnamon 1 tsp ground cardamom 1/2 tsp ground nutmeg 1/2 tsp ground cloves (I use less because I don't like too strong a clove taste) 1/2 tsp ground ginger (or a mashed small chunk of fresh) Bring water and milk to a boil. Add other ingredients, return to boil. Turn off heat and let steep for 3-5 minutes. Remove tea bags then filter through fine strainer.
    [Show full text]
  • THE CONSUMPTION of DAIRY and DAIRY ALTERNATIVES and the PERCEPTION of DAIRY in COLLEGE STUDENTS a Thesis Submitted to the Kent
    THE CONSUMPTION OF DAIRY AND DAIRY ALTERNATIVES AND THE PERCEPTION OF DAIRY IN COLLEGE STUDENTS A thesis submitted to the Kent State University College of Education, Health, and Human Services in partial fulfillment of the requirements for the degree of Master of Science By Melissa R. Gresser May 2015 © Copyright, 2015 by Melissa R. Gresser All Rights Reserved ii Thesis written by Melissa R. Gresser B.S., Bowling Green State University, 2013 M.S. Kent State University, 2015 Approved by _________________________, Director, Master’s Thesis Committee Natalie Caine-Bish _________________________, Member, Master’s Thesis Committee Tanya Falcone _________________________, Member, Master’s Thesis Committee Eun-Jeong Ha Accepted by _________________________, Director, School of Health Sciences Lynne E. Rowan _________________________, Dean, College of Education, Health and Human Services Daniel F. Mahony iii GRESSER, MELISSA, M.S., May 2015 Health Sciences THE CONSUMPTION OF DAIRY AND DAIRY ALTERNATIVES AND THE PERCEPTION OF DAIRY IN COLLEGE STUDENTS (103 pp.) Director of Thesis: Natalie Caine-Bish, P.H.D., R.D., L.D. The purpose of this study was to determine the consumption of dairy and dairy alternatives and the perceptions of dairy in college students enrolled at a Northeast Ohio state university. It was expected that dairy and dairy alternative consumption would be greater in males, students living off campus, and graduate students. It was also expected that there would be a difference in the perceptions of dairy between groups. An online questionnaire was completed by students enrolled in courses at Kent State University participants (n=247). Descriptive statistics were used to describe demographics, consumption of dairy and dairy alternatives, and perceptions of dairy.
    [Show full text]
  • 66Th Legislature HB0516.01 HOUSE BILL NO. 516 1 INTRODUCED by N. BALLANCE 2 3 a BILL for an ACT ENTITLED: "AN ACT ESTABLISH
    66th Legislature HB0516.01 1 HOUSE BILL NO. 516 2 INTRODUCED BY N. BALLANCE 3 4 A BILL FOR AN ACT ENTITLED: "AN ACT ESTABLISHING A SMALL HERD EXEMPTION REGISTRATION 5 AND FEE FOR CERTAIN PRODUCERS OF RAW MILK AND RAW MILK PRODUCTS; REQUIRING THE 6 DEPARTMENT OF LIVESTOCK TO ADOPT RULES TO ADMINISTER THE SMALL HERD EXEMPTION; 7 PROVIDING FOR SALES OF RAW MILK; PROVIDING FOR SAMPLING AND TESTING FOR RAW MILK AND 8 RAW MILK PRODUCTS; PROVIDING PENALTIES; EXEMPTING CERTAIN INDIVIDUALS FROM PARTICULAR 9 PRODUCTION, USE, AND SALES REQUIREMENTS; PROVIDING LABELING AND NOTIFICATION 10 REQUIREMENTS; PROVIDING CERTAIN RULEMAKING AUTHORITY; AND AMENDING SECTIONS 81-2-102, 11 81-21-102, 81-21-103, 81-22-101, 81-22-102, 81-22-202, 81-22-303, 81-22-304, 81-22-413, 81-22-415, 12 81-22-416, 81-22-501, AND 81-23-106, MCA." 13 14 BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF MONTANA: 15 16 NEW SECTION. Section 1. Small herd exemption -- registration -- application -- rules. (1) The 17 department shall issue a small herd exemption registration that exempts a registrant from the licensing, sanitation, 18 quality, and labeling requirements provided in Title 81, chapter 22, or [sections 1 through 4] unless otherwise 19 specified in Title 81, chapter 22, or [sections 1 through 4]. The department shall adopt rules to implement the 20 provisions of [sections 1 through 4]. 21 (2) The department shall issue a small herd exemption registration to a person who produces raw milk 22 or raw milk products for human consumption: 23 (a) if the person's dairy herd is:
    [Show full text]